Cookbook of the month: February

DSC_0033For the third cookbook of the month I chose a cookbook I bought in France. It is a must have for all NUTELLA lovers! The french cook book´s name is “Nutella les 30 recettes culte”, where you can find sauce variations, pastries, cakes, lovely treats and more – all of them with a special ingredient: NUTELLA! (:

Here I present you some recipes:

My mum’s favourite brownies:

BROWNIES au noix de pécan (for 6-8 servings)

DSC_0046Ingredients:

  • 3 eggs
  • 100g dark chocolate, chopped (I used white chocolate)
  • 100g NUTELLA
  • 150g butter
  • 150g sugar
  • 2 tablespoons vanilla sugar
  • 80g flour, sifted
  • 50g pecans

1st step:

  • Preheat the oven on 200°C and butter a square cake pan.

2nd step:

  • Chop the nuts and toast them in a pan without oil.

3rd step:

  • Melt the butter and the NUTELLA over simmering water and stir well.

4th step:

  • Remove the preparation from the heat and add the chopped chocolate and stir until melted.

5th step:

  • Beat the eggs and sugar until smooth. Add the NUTELLA mixture and the flour, then add the chopped toasted pecans. Stir carefully and just until incorporated.

6th step:

  • Bake the brownies for about 30 minutes.

One of my favourte treats for birthday or christmas presents, so delicious!!! : 

TRUFFETTES – makes about 20 truffettes

Ingredients:

  • 400g NUTELLA
  • about 16 hazel nuts
  • 100g dark chocolate (I used white chocolate)
  • 1 tablespoon whipping cream
  • 3 tablespoons dark cocoa

1st step:

  • Put the NUTELLA on a soup plate and place it in the fridge for 1 hour.

2nd step:

  • Remove it and form small balls, a hazel-nut placed in it’s center. Put the balls on a plat and leave it in the fridge.

3rd step:

  • Melt the chocolate and the creamover simmering water. Stir carfully until comes together.

4th step:

  • Remove the NUTELLA balls dip them in the chocolate and place them on a baking tray covered with a baking sheet.

5th step:

  • Place the balls in the fridge for about 1 hour or until firm, then roll them in the dark cocoa.

6th step:

  • Keep the TRUFFETTES in the fridge.

A sweet variation of ‘Crème anglaise’ which goes very well with the Brownies below:

CRÈME ANGLAISE au NUTELLA

Ingredients:

  • 1 raised tablespoon NUTELLA
  • 200ml milk
  • 2 egg yolks
  • 40g sugar
  • 1 tablespoon pure vanilla

1st step:

  • Bring the milk and the vanilla sugar to a boil, stirring continuous. Remove it from the heat and leave it for 30 minutes.

2nd step:

  • Blend the egg yolks and sugar.

3rd step:

  • Add the milk to the egg mixture and mix well. Put the preparation into a pot and heat it, stirring continuous. (DO NOT BRING IT TO A BOIL!!!)

4th step:

DSC_0038

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2 thoughts on “Cookbook of the month: February

  1. I am a HUGE LOVER of Nutella! You should check out the Nutella cookies that I made… Thanks so much for your visit. You have a great blog and lovely recipes!

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